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Smithsonian Magazine’s website has declared the Queen City’s Camp Washington Chili to be one of the “20 most iconic food destinations across America.” The Camp Washington landmark, at the corner of Hopple Street and Colerain Avenue since 1940, is run by its hands-on owner, John Johnson.

The famed chili parlor won a James Beard Award in 2000 for being an “American regional classic.” The restaurant still grinds the beef and shreds the cheese for its chili.

Camp Washington Chili keeps good company on the Smithsonian’s list of “must-eat spots from 20 big cities.” The list also includes such internationally-known eateries as New Orleans’ Café Du Monde, Miami’s Joe’s Stone Crab, Indianapolis’ St. Elmo Steak House, Philadelphia’s Pat’s King of Steaks and Geno’s Steaks as well as New York’s Katz’s Delicatessen and Portland’s Voodoo Doughnut.